• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place potato halves, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.

• Meanwhile, roughly chop tomato. Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper, then add tomato and mixed salad leaves. Set aside. TIP: Toss the salad just before serving to keep the leaves crisp! Little cooks: Under adult supervision, older kids can help grate the carrot.

• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend and cook until fragrant, 1 minute. • Reduce heat to medium. Add sweet & savoury glaze and the water. Stir to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste. TIP: For best results, drain the oil from the pan before adding the spice blend.

• Toss tomato salad to combine. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and garlic aioli. Enjoy! Little cooks: Help wash and toss the salad veggies!